Roasted Eggplant and Pasta Caprese

Roasted Eggplant and Pasta Caprese


"Eggplant, roasted with bell pepper, red onion, tomatoes, and herbs, is seasoned with fresh basil oil, pasta, and lots of cheese."


47 m servings 675 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 675 kcal
  • 34%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 70.3g
  • 23%
  • Protein:
  • 35.7 g
  • 71%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 926 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Prepare Basil Oil: Combine basil, olive oil, chopped garlic and red pepper flakes in a large bowl; set aside.
  2. Preheat oven to 400 degrees F. Place Reynolds(R) Oven Bag in a 13x9x2-inch pan.
  3. Place tomatoes in oven bag and squeeze bag to crush tomatoes. Add eggplant, bell pepper, onion, oil, flour, Italian seasoning and salt. Turn bag several times to mix. Arrange ingredients in even layer.
  4. Close bag with nylon tie. Cut six 1/2-inch slits in top of bag. Tuck ends of bag in pan.
  5. Bake 20 to 25 minutes or until eggplant is tender. Carefully cut bag open. Spoon roasted vegetables into Basil Oil. Add the cooked pasta and cheeses; stir until mixed well. Serve immediately or at room temperature.


  • To cut basil into thin strips, stack several basil leaves in a pile and roll the pile lengthwise into a tight cigar shape. Use a sharp knife to slice across the rolled basil. The closer together the slices, the thinner the strips will be.



One of my favorite side dishes! The family requests it often. Definitely a MUST-TRY!